Mexican Chorizo Pizza

By nannydeb
May 5, 2010
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Author Notes: About sixty miles South of Cancun there's a little town called Akumal where my husband and I vacationed one time. We had a chorizo pizza at the hotel bar that we really liked and came home and have been making it since. Mexican chorizo gives the pizza it's spice and fresh avocado slices cool it off a bit. nannydeb

Serves: a large pizza

pizza dough

  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1 tablespoon fresh oregano, minced
  • 1/3 cup olive oil
  • 2 cups King Arthur whole wheat flour (seems lighter and finer than most)
  • 2 cups all purpose flour
  1. In a large bowl, combind yeast, sugar, salt and warm water.
  2. Add minced oregano, olive oil and add the whole wheat flour.
  3. Add the all purpose flour 1/2 cup at a time until it becomes difficult to stir.
  4. Get in there with your hands and knead the dough, adding more of the all purpose flour until the dough isn't too sticky.
  5. Put the dough in a bowl and cover it with a clean towel. Place in a warm place to rise about 45 minutes to an hour, until doubled in size.
  6. Preheat the oven to 400 degrees.
  7. Punch down the dough and turn it out onto a floured surface.
  8. Roll the dough out into the shape of your pizza pan (round, square).
  9. Oil the pizza pan with olive oil or cooking spray.
  10. Roll the dough onto your rolling pin and unroll it onto the prepared pan. Prick the dough with a fork all over so that it doesn't bubble up while cooking.
  11. Bake the pizza dough for 15-20 minutes or until it starts to get golden brown. It will bake further with the toppings later.

pizza sauce and toppings

  • 1 tablespoon olive oil
  • 1/2 cup onion, diced
  • 1/4 cup celery, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne or crushed red pepper
  • 1 bay leaf
  • 1 14 1/2 oz. can crushed tomatos
  • 1 cup fresh tomato, chopped
  • 1 tablespoon fresh oregano, minced
  • 6 ounces Mexican chorizo sausage (We have many selections in our grocery stores. Make sure you don't get one with a lot of cereal filler. I buy Chorizo de San Manuel).
  • 1 1/2 cups Monterrey Jack cheese, shredded (or more if you like it cheesy)
  • 1/2 cup sliced pickled jalapenos (more or less)
  • 1 avocado, sliced
  1. In a large sauce pan, heat olive oil over medium high heat.
  2. Add onion, celery and garlic and cook about 5 minutes or until they start to soften.
  3. Add salt, black pepper, cayenne, bay leaf, crushed tomatoes and fresh tomatoes.
  4. Simmer for 45 minutes to an hour.
  5. Remove bay leaf and add fresh oregano.
  6. While the sauce is cooking, take the meat out of the casing and cook the chorizo in a skillet until browned. Drain on paper towels (it's very greasy).
  7. To build the pizza, smear the baked crust with pizza sauce.
  8. Top with the chorizo sausage and shredded cheese. Then add the sliced jalapenos.
  9. Bake in the 400 degree oven for 10-15 minutes or until the cheese has melted.
  10. Broil the pizza for a few minutes or until bubbly.
  11. Top the pizza with the fresh avocado slices and serve.

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